Easy strawberry and rose petal jam

Total Time: 60

Prep Time: 20

Cook Time: 40

STRAWBERRY RECIPES
FRUITY DESSERT RECIPES
NEW RECIPES AND MEAL IDEAS

• 6  unsprayed, scented red or pink roses
• 1 ¼ kilogram(s) strawberries
• 800 gram(s) jam sugar
• juice of 1 lemon
• 2 tablespoon(s) rose water

Method

1. Before starting, place a saucer in the freezer for testing the set of the cooked jam. Wash and dry the jam jars and place on a baking tray in a low oven to sterilise.
2. Remove the petals from the roses and wash under cold running water. Cut off the bitter-tasting white base from each petal and set them aside until needed.
3. Hull and halve the strawberries and place in a preserving pan with the sugar. Set the pan over a low heat to allow the sugar to dissolve slowly, stirring frequently so that the sugar does not catch and burn on the bottom of the pan.
4. Once the sugar has completely dissolved, increase the heat and bring the jam to the boil. Remove any scum that forms with a large spoon. Boil quite fast over a medium heat for about 20 minutes stirring from time to time until the mixture has begun to thicken.
5. Place a teaspoonful of jam onto the chilled saucer and leave for 30 seconds. If it wrinkles when pushed with your finger, the jam is ready to be bottled. If not, continue to cook and test every 3-4 minutes.
6. Once the jam has reached setting point add the lemon juice, rose water and rose petals and cook for a further 2-3 minutes. Remove from the heat and allow to rest for 2 minutes; this will prevent the fruit rising to the top of the jars once bottled.
7. Pour the jam into jars that have been sterilised, cover immediately with clean lids and then set them aside until completely cold before labelling them clearly.
   
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